Cheesy Fried Eggs over Nacho Potato Hash

Cheesy Fried Eggs over Nacho Potato Hash

with Pico de Gallo & Smoky Red Pepper Crema

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If you’re like us, three little words have the power to transform any ordinary day into an extraordinary day: Breakfast. For. Dinner. This week, we’re serving up one of our brinner favorites: a fully-loaded potato hash. Chunks of Yukon Gold potato, bell pepper, and onion are roasted until tender and lightly charred, then tossed with lime juice and topped with cheesy fried eggs, pico de gallo, and smoky red pepper crema. Load up a little bit of everything on your fork to create that coveted perfect bite, then dig on in!

Tags:VeggieCalorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Bell Pepper

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

2 unit



½ cup

Mexican Cheese Blend


1 unit

Roma Tomato

¼ ounce


1 unit


1 unit


Not included in your delivery

4 teaspoon

Olive Oil

¼ teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2008 kJ
Calories480 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber8 g
Protein19 g
Cholesterol220 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Mince a wedge or two until you have 1 TBSP (2 TBSP for 4); place in a medium bowl and set aside.


• Toss potatoes, bell pepper, and onion wedges on a baking sheet with a large drizzle of olive oil. (For 4 servings, divide between two baking sheets.) Season with Southwest Spice, salt, and pepper. • Roast on top rack (top and middle racks for 4) until potatoes are golden brown and softened and bell pepper and onion are lightly charred at the edges, 25-30 minutes.


• Meanwhile, cut tomato into a small dice. Mince jalapeño, removing ribs and seeds for less heat. Roughly chop cilantro. Halve lime. • To bowl with diced onion, add tomato, half the cilantro, and jalapeño to taste. Add juice from half the lime, ¼ tsp sugar, and a pinch of salt and pepper; stir to combine.


• When veggies have about 5 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. • About 1 minute before eggs are cooked to preference, sprinkle each with Mexican cheese; cover pan to melt cheese. Remove pan from heat.


• Once veggies are done, top with juice from remaining lime to taste. Carefully toss to combine. Season with salt and pepper.


• Divide veggie hash between plates; top with fried eggs, pico de gallo, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve.